Pickled cucumbers in a jar of red currants
How well to get and open in winterdelicious pickled cucumbers, homemade, crunchy. Though to potatoes, even add to meat salad. And this recipe is just a bomb.
- Cucumbers - 600 grams.
- Garlic - 2 cloves.
- Onion - 1 piece.
- Red currant - 1.5 cups.
- Pepper black peas - 3 pieces.
- Carnation - 3 pieces.
- Water - 1 liter.
- Sugar - 1 tbsp. l.
- Salt - 2.5 st. l.
Cucumbers wash and soak in cold water for at least 2-3 hours.
Put currant leaves, sliced garlic cloves, onion rings on the bottom of the jar.
Go through, wash and peel the currant from the twigs.
Place the cucumbers in the jars "soldiers", that is, standing up.
In between cucumbers pour currants.
Fill the jar with boiling water and leave for 5-10 minutes.
Drain the water from the jar back into the pan and cook the brine: add salt, sugar and spices to the boiling water.
Fill the jars with boiling brine, cover the top with lids and put on sterilization, one-liter jar for 8-10 minutes.
Roll cans with metal lids. Put up the bottom, wrap and let cool.
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